Cha Siu Bao (Steamed BBQ Pork Buns)

2 Tbsp oyster sauce
2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp sesame oil
1/3 cup Chinese rice wine
6 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp water
2 Tbsp canola oil
1 lb BBQ pork (char siu) diced into 1/4 inch cubes (I couldn't get char siu so I just used pork tenderloin, diced it and cooked it in a skillet
1/2 cup dried onion flakes soaked in 1/4 cup of water
2 Tbsp sesame seeds, roasted
20 pieces of 2x2 wax paper
dough for Samoan Buns (find in poultry section)

Prepare the dough. Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl. Heat the oil in a saucepan. Add all the sauce mixture into the pan. Stir. Add the cooked pork to the saucepan. Cook on low until the sauce glazes the pork. Add the reconstituted dried onion and sesame seeds and toss together to mix. Let the filling cool before proceeding.
Make buns following same procedure used for Samoan Buns. Cook for 15 minutes in steamer.